Brownies, slices and bars are a type of baking that I particularly like. They don't have the fidgeting around of individual scoops, balls or dollops being kept a consistent size and distance on a baking tray. They don't show (one cut up) a slight lean resulting from a temperamental oven. And, best of all, they almost always taste wonderfully squishy, fudgy and more-ish. Which is really the most important bit!
This is how I made them...
2¾ cups plain flour
2½ tsp baking powder
½ tsp salt (which I don't include, unless a recipe involves yeast - which, funnily enough, this one doesn't)
⅔ cup butter, softened
1 lb light brown sugar (or a mixture of light and dark brown sugar if, like me, you like very treacly brownies)
1 tsp vanilla extract
11½ oz chocolate chips
(1 cup chopped pecans is optional and was, in this case, left out)
What to do
1. Preheat oven to 180°C (160°C fan forced, or a bit less for the temperamental Smeg)
2. Sieve the flour, baking powder (and, if using, salt) into a large bowl
3. In a separate bowl, combine the sugar and soft (unmelted) butter until they are mixed to a consistent texture
4. Add the vanilla and eggs to the butter and sugar mixture, stirring after each egg
5. Add the flour mixture to the batter and stir to combine (brownies don't like being over-mixed)
6. Stir the chocolate chips into the mixture***
7. Spread mixture into a baking tray lined with non-stick paper (the size tin depends on how thick you like your brownies - I've made these at a variety of thicknesses, but have found around or just under an inch thick is good for this recipe)
8. Bake for around 30 minutes or until golden brown. If you have an over-active and temperamental oven, check them after 20 minutes and they may very well be done - mine usually are (especially important if you like your brownies squidgy - I think this is verging on a necessity, as a non-squidgy brownie is just a confused cake or cookie...)
9. Don't forget to lick the mixing bowl... always worth it!
This has quickly become my go-to, make-in-a-hurry-and-don't-stress-about-it-not-turning-out recipe. Just make sure you have people to share them with, as they're hard to keep away from...
** This was made based on the US recipe, but using Australian measures, so would've had a bit too much flour - which was probably mopped up by the bit too much butter. That's what I like about brownies - there's a healthy margin for error. Next time I make these, I'll do a proper conversion on the recipe. Maybe. Unless it's the usual baking-at-midnight effort...
*** Bakerella adds her flour after the chocolate chips - I prefer to do the chocolate chips last, as it seems to reduce there being any floury clumpy bits - although brownies are very forgiving in this regard, as well!